If you follow me on Instagram you’ve probably noticed that we eat a lot of the same meals. One of our favorite things to eat once a month (or so) are these bacon wrapped jalapeno poppers.
These make great appetizers, sides, or even just as the main course. They’re also a great idea if you want to bring a couple batches as a low carb item to a party! Make sure you grab your plate first though as they are sure to disappear fast!
These do take a bit of prep work, so make sure you have a good hour or so of prep and baking time. It takes almost a full half hour to prep, and if you’re like me and highly sensitive to the capsaicin in jalapenos. then I highly recommend wearing gloves. I can’t even begin to describe the pain I was in the first time I made these and didn’t think to wear gloves! I mean, I eat jalapenos all the time, who would have thought my skin would be so sensitive to them when my mouth is just fine!
I’ll be honest, this is a pretty basic recipe. If you’ve had one jalapeno popper you’ve pretty much had them all, but then again… it’s jalapenos, cream cheese, and bacon! One more recipe on the internet is justifiable just to get more pictures of these delicious things out in the world.
If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.
Bacon Wrapped Jalapeno Poppers
– 12 large jalapenos
– 1 lb of bacon
– 8 oz cream cheese, room temperature
– 1 cup shredded cheddar cheese
– 1 tbsp garlic paste
Video Demonstration (written recipe with pictures below):
If you want to skip the video and jump straight to the written recipe without pictures, click here.
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.
1. Preheat oven to 375°.
2. Cut off the tops of each jalapeno, and split lengthwise. Using a spoon, scrape out the seeds and membranes. If desired, you can set innards aside to mix with cream cheese for an extremely spicy popper. For a milder popper, just discard innards.
3. In a bowl, mix cream cheese, garlic paste, and shredded cheese.
4. Stuff each pepper with the cheese mixture.
5. Wrap one piece of bacon around each pepper. If desired, you can secure the bacon with toothpicks.
6. Bake for 15 minutes. Flip poppers, then bake another 15 minutes.
7. Pile onto a plate and enjoy!
I was able to get 6 servings of 4 poppers each out of this. Using a calculation of 6 servings, this came to about 391 calories, 3 grams net carbs, 15 grams of protein, and 34 grams of fat per serving. Keep in mind that is for 4 poppers. Per popper it comes to about 98 calories, a little under 1 gram of carbs, and 8 g of fat.
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
While I was at it, I also wrapped some small sweet peppers that needed to be used up. I thought they deserved some space on the internet too.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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Bacon Wrapped Jalapeno Poppers recipe minus the story: